Chocolate Drop Cookies Recipe

These soft, cake-like cookies topped with a creamy cocoa frosting have a pleasant walnut flavor. The recipe makes a lot, so there are plenty of these chocolaty treats to share.—Beth More, Las Vegas, Nevada

Nutritional Facts

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely.

In a large bowl, beat the frosting ingredients until smooth. Frost cookies.Yield: 4-1/2 dozen.

Originally published as Chocolate Drop Cookies in The Taste of Home Cookbook
2009

"Loved these cookies! I loved the cakey texture and the rich frosting! I used a little less sugar in the cookie maybe around 3/4 cup. I also left out the walnuts and used 1/4 cup semisweet chocolate chips in place of the unsweetened chocolate. Also, I did not grease the pans. From past experiences, greasing the sheets and baking softer cookie dough on it results in lots of spreading. So I left them ungreased and had absolutely no difficulties getting them off. Actually, I didn't even have to wash them, any residue could easily be scraped off. My cookies were a little flatter than the picture, I might decrease the amount of milk next time. The icing was amazingly easy, to make and was painless to spread. I had about 1/2 cup left over, you don't need all of it. Instead of coffee, I substituted milk which worked out fine. I got 27 cookies out of this. These are amazing cookies, I would definitely recommend them!"

"I made these a couple days ago, but added a lot of chocolate chips to the batter. Then I split the batter in half and put nuts in one half it. I use this mocha frosting a lot and love it on anything I make. I did have to add more sugar as it was too thin. Since the cookie was more cake like and spread out thinner than the picture, I put two together with frosting in between, like a sandwich. Those chocolate chips in the cookie batter really made them good this way. Both ways were REALLY good, but the ones with only chips in were the best. I will certainly make them again. The next time, I plan to make half chocolate frosting and half creamy white frosting and make them like a sandwich again. The chips added much more chocolatey flavor. Very Good....G.R."

"I make a similar cookie like this but add a dash of cloves, 1/2 tsp. cinnamon, 1/4 tsp. allspice, orange or lemon rind, plus half of a 12 ounce bag of chocolate chips. I'll try this recipe as it is to see how it is."